Emily May's bookshelf: food

Emily May's bookshelf: food en-US Fri, 04 Oct 2024 06:17:05 -0700 60 Emily May's bookshelf: food 144 41 /images/layout/goodreads_logo_144.jpg <![CDATA[Mob 6: Tasty 6-Ingredient Meals]]> 77264808
Mob are back with their much-anticipated simplest cookbook ultra-tasty recipes made with six affordable ingredients, without ever compromising on flavor or originality. Easy to shop, easy to make, quick to demolish.

Find food for every craving with 115 new recipes, There's a finished photo for every single recipe plus ingredient pictures so you can instantly see what you need. These are unfussy recipes using minimal ingredients delivering all the excitement that defines Mob's modern food.

Inlcludes metric measures.]]> 288 Mob 1529902266 Emily May 4 food, nonfiction 4.43 Mob 6: Tasty 6-Ingredient Meals

author: Mob
name: Emily May
average rating: 4.43
book published:
rating: 4
read at:
date added: 2024/10/04
shelves: food, nonfiction
review:

]]> <![CDATA[Fitwaffle's Baking It Easy: All My Best 3-Ingredient Recipes and Most-Loved Sweets and Desserts (Easy Baking Recipes, Dessert Recipes, Simple Baking Cookbook, Instagram Recipe Book)]]> 60282667
One of the most popular bakers on Instagram and TikTok, Eloise Head (AKA @Fitwaffle), presents 100 new and favorite recipes for simple, decadent desserts. With 50 three-ingredient recipes including Cookies and Cream Fudge and a Chocolate Hazelnut Mug Cake, four- and five- ingredient recipes such as Peanut Butter Blondies and a Cinnamon Roll in a Mug, plus special-occasion treats that pull out all the stops, Eloise makes baking a cinch for novice and expert home bakers alike.

100 Create mouthwatering treats for every occasion including cakes, cookies, bars, sweet breakfasts and show-stopping desserts in minutes

QUICK AND EASY Whip up mouthwatering recipes such as Tangy Lemon Bars, Popcorn Balls, and Stuffed Cookie Cups with just a handful of ingredients. More than 50 recipes have only three ingredients!

SOCIAL MEDIA Eloise Head (AKA Fitwaffle) has one of the most popular baking accounts on Instagram and TikTok. Her innovative recipes have been featured in The Today Show, Daily Mail, Insider, and HuffPost

INSPIRING Filled with beautiful food photography to help inspire and ensure success

GREAT GIFT FOR BEGINNING With easy-to-follow instructions, cooking tips, and short ingredient lists, cooks of every skill level can make delicious sweets and desserts at home]]> 256 Eloise Head 1681889293 Emily May 4 food, nonfiction 4.09 Fitwaffle's Baking It Easy: All My Best 3-Ingredient Recipes and Most-Loved Sweets and Desserts (Easy Baking Recipes, Dessert Recipes, Simple Baking Cookbook, Instagram Recipe Book)

Fitwaffle's Baking It Easy: All My Best 3-Ingredient Recipes and Most-Loved Sweets and Desserts (Easy Baking Recipes, Dessert Recipes, Simple Baking Cookbook, Instagram Recipe Book)

author: Eloise Head
name: Emily May
average rating: 4.09
book published:
rating: 4
read at:
date added: 2024/10/04
shelves: food, nonfiction
review:

]]> <![CDATA[Have You Eaten?: Deliciously Simple Asian Cooking for Every Mood]]> 77262924 THE FOOD PROGRAMME'S BEST BOOKS OF 2023 - RADIO 4 CHOSEN BY POPPY O'TOOLE

Sumptuous Asian cooking has never been simpler

Join Verna Gao of @vernahungrybanana as she shares more than 70 of her all-time favourite Asian-inspired recipes. Whether you're craving 10-minute creamy peanut noodles that bring simplicity and peace, soothing congee for comfort or exquisitely plump dumplings perfect for joyful potluck parties, discover dishes to satisfy every mood and occasion.

More than just a compendium of recipes, this is a personal journey back in time, through words, memories, and photographs, to the people and places that inspired these dishes - from memories of a Shanghai childhood spent with mum and grandma in the kitchen, to impromptu "real Chinese" cooking lessons with university friends, and backpacking round the street food hotspots of East Asia.

Super fresh, vegan-adaptable, and full of punchy flavours, Verna's unfussy recipes are all easy to make and delectable to eat.]]> 471 Verna Gao 0241654521 Emily May 4 food, nonfiction 4.06 Have You Eaten?: Deliciously Simple Asian Cooking for Every Mood

Have You Eaten?: Deliciously Simple Asian Cooking for Every Mood

author: Verna Gao
name: Emily May
average rating: 4.06
book published:
rating: 4
read at:
date added: 2024/10/04
shelves: food, nonfiction
review:

]]> RecipeTin Eats Dinner 62059982
Through her phenomenally popular online food site, RecipeTin Eats, Nagi Maehashi talks to millions of people a year who tell her about the food they love.

Now, in her first cookbook, Nagi brings us the ultimate curation of new and favourite RecipeTin Eats recipes - from comfort food (yes, cheese galore), to fast and easy food for weeknights, Mexican favourites, hearty dinner salads, Asian soups and noodles, and special treats for festive occasions.

Featuring a photo and how-to video for every recipe (follow the QR code), readily available ingredients, Nagi's famously helpful notes, and Dozer, Australia's best-loved food tester, this is a kitchen-shelf must-have for the novice cook, the expert seeking to perfect technique (straight to the Beef Wellington!), and everyone in between.

WINNER OF THE ABIA BOOK OF THE YEAR 2023
WINNER OF THE ABIA ILLUSTRATED BOOK OF THE YEAR 2023
SHORTLISTED FOR THE INDIE BOOK AWARDS 2023 FOR ILLUSTRATED NON-FICTION]]> 372 Nagi Maehashi 1761264109 Emily May 5 food, nonfiction 4.48 2022 RecipeTin Eats Dinner

author: Nagi Maehashi
name: Emily May
average rating: 4.48
book published: 2022
rating: 5
read at:
date added: 2024/10/04
shelves: food, nonfiction
review:

]]> <![CDATA[Dessert Person: Recipes and Guidance for Baking with Confidence]]> 52028349 In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes.

Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.]]> 368 Claire Saffitz 1984826964 Emily May 3 arc, nonfiction, food, 2020
Overall, though, I have mixed feelings about this one. I'll start by saying that most of these recipes require a lot of ingredients, many of which will have to be ordered specially, and some of which will definitely be pricey. And I should add that several of the already lengthy lists of ingredients contain things like "Chocolate Frosting (see pg ###)" meaning that the recipe can be twice as long and complicated as it first looks.

I also thought the inclusion of a savory section was an odd and unnecessary choice for a book titled "Dessert Person". Some others have noted that it has "something for everyone" but, come on, is anyone who just likes savory stuff going to buy a book called "Dessert Person"? It was already quite a hefty tome, too, so I think shedding that section would have been just fine.

Now for what I made. My first foray into this book resulted in these pistachio pinwheel cookies.

Dessert Person: Recipes and Guidance for Baking with Confidence

author: Claire Saffitz
name: Emily May
average rating: 4.00
book published: 2020
rating: 3
read at: 2020/11/20
date added: 2020/11/24
shelves: arc, nonfiction, food, 2020
review:
Everything about this book appealed to me. The gorgeous photos that could convince me to eat things I've never liked, the array of recipes, and just the subject itself. I am, I confess, a dessert person.

Overall, though, I have mixed feelings about this one. I'll start by saying that most of these recipes require a lot of ingredients, many of which will have to be ordered specially, and some of which will definitely be pricey. And I should add that several of the already lengthy lists of ingredients contain things like "Chocolate Frosting (see pg ###)" meaning that the recipe can be twice as long and complicated as it first looks.

I also thought the inclusion of a savory section was an odd and unnecessary choice for a book titled "Dessert Person". Some others have noted that it has "something for everyone" but, come on, is anyone who just likes savory stuff going to buy a book called "Dessert Person"? It was already quite a hefty tome, too, so I think shedding that section would have been just fine.

Now for what I made. My first foray into this book resulted in these pistachio pinwheel cookies.

These were actually really good. They were similar to shortbread cookies, a little salty (in a good way) and the pistachios + almond extract gave them great flavour.

Funnily enough, that was my more "daring" recipe because it wasn't something I would usually gravitate towards. Then I decided to make the buttermilk chocolate cake because I love chocolate and I love chocolate cake and buttermilk does great things for waffles and pancakes so why not my cake, right?

The chocolates on top were not part of the recipe. I just added them because I couldn't do the beautiful swirls that Saffitz did on hers. And, you know what? I was disappointed with this one. It was very... okay. It required a lot of extra steps that didn't result in a better than average chocolate cake. I could have produced a similar cake with a Betty Crocker box mix. Meh.

I will try a couple more at some point, most likely. Some of the recipes look very exciting, though I will have to order ingredients online to make them.
]]> <![CDATA[The Flavor Equation: The 카지노싸이트 of Great Cooking Explained in More Than 100 Essential Recipes]]> 50998820
Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Soba Noodles with Mushrooms and Walnut Sauce, and Richness: Coconut Milk Cake.]]> 352 Nik Sharma 1452182698 Emily May 4 nonfiction, food, 2020
So when I got the opportunity to review a few new cookbooks, I jumped at the chance.

The Flavor Equation, as promised, puts the emphasis on bold complex flavours. I enjoyed reading about different types of flavours and how best to pair them, and I also liked that this book contained a lot of appealing pictures. I have never before made any recipe that doesn't come with a picture - I'm a visual person - so it was nice to see a book full of them.

There are many different kinds of recipes in The Flavor Equation, but most of them take inspiration from Sharma's upbringing in India. I recommend having ghee, garam masala and turmeric on hand if you are even thinking of opening this book. Heat from chillis is often listed as optional.

I have made two recipes so far-- the lamb koftas and the beef chilli fry with pancetta.

8-F623-D2-F-4590-476-E-AF0-C-851-F3-B3-EF99-B

8-F623-D2-F-4590-476-E-AF0-C-851-F3-B3-EF99-B

A7-E99-D8-F-0128-4930-9-C20-8-B4628-F8-DDD0

The Flavor Equation: The 카지노싸이트 of Great Cooking Explained in More Than 100 Essential Recipes

author: Nik Sharma
name: Emily May
average rating: 4.10
book published: 2020
rating: 4
read at: 2020/11/23
date added: 2020/11/24
shelves: nonfiction, food, 2020
review:
During quarantine this year, I was doing a lot of cooking and baking to pass the time and to make myself feel better. I made the ever. I found a I actually liked (I skipped the veal because who even knows where you find that?) and managed to not make the meatballs rubbery.

So when I got the opportunity to review a few new cookbooks, I jumped at the chance.

The Flavor Equation, as promised, puts the emphasis on bold complex flavours. I enjoyed reading about different types of flavours and how best to pair them, and I also liked that this book contained a lot of appealing pictures. I have never before made any recipe that doesn't come with a picture - I'm a visual person - so it was nice to see a book full of them.

There are many different kinds of recipes in The Flavor Equation, but most of them take inspiration from Sharma's upbringing in India. I recommend having ghee, garam masala and turmeric on hand if you are even thinking of opening this book. Heat from chillis is often listed as optional.

I have made two recipes so far-- the lamb koftas and the beef chilli fry with pancetta.

8-F623-D2-F-4590-476-E-AF0-C-851-F3-B3-EF99-B

Now this may well be my fault, but I will say that neither looks quite as aesthetically pleasing as it does in the book. That being said, I thought both tasted great. The lamb koftas were full of garlic, ginger and spices, with just a hint of heat. I would definitely make those again.

The beef chili fry had a very interesting flavour, heavy on the cloves and cinnamon, which I personally liked, but not everyone did. Certainly neither one lacked for flavour. I now have my eye on a number of other recipes I want to try.

I'm pretty impressed so far. I will say that I wouldn't consider most of these recipes "everyday recipes". By that, I mean a number of them may require you to buy or order special ingredients, obviously depending on what you usually cook. I don't personally have pomegranate molasses, date syrup, or tamarind paste lying about the house. I had most of the spices, but amchur powder and nigella seeds were new to me.

If anyone else makes anything good from this book, let me know
]]> <![CDATA[Nourish Me Home: 125 Soul-Sustaining Recipes Inspired by the Elements]]> 51644251 Nourish Me Home features 110 recipes in 6 chapters that pay homage to the seasons and the elements of water, fire, air, and ether. The curious, creative, fearless Cortney Burns—formerly of Bar Tartine—is back with a personal cookbook project about nostalgia, immigration, and her own uniquely delicious recipes

Cortney Burns's cooking always includes layered flavors and textures, surprising ingredients, and healthful twists, and her recipes range from weeknight turn-tos such as salads, soups, and vegetable-forward mains to the homemade liqueurs and ferments she's famous for.

• Teaches readers how to convert their own experiences and sense of place into kitchen inspiration and development of a personal cooking style
• Recipes cover mains to drinks and desserts to condiments, such as sauces and pickled fruits
• Complete with hand-drawn illustrations and 100 vibrant photographs

As in Bar Tartine, the pantry of preserved foods forms the backbone of this cookbook, adding all the physical and mental health benefits of fermented foods and streamlining cooking.

The focus here is on healthy, vegetable-forward recipes, emphasizing techniques for turning proteins into side dishes or seasonings, rather than the main event.

• A groundbreaking project that connects seasonal cooking to raising one's personal vibration
• Perfect for home cooks, those dedicated to mindfulness, fans of Cortney Burns and Bar Tartine, foodies, professional chefs, and restaurateurs
• Add it to your collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, Six Seasons by Joshua McFadden, and Dining In by Alison Roman]]> 304 Cortney Burns 1452175853 Emily May 2 nonfiction, food, 2020 3.65 2020 Nourish Me Home: 125 Soul-Sustaining Recipes Inspired by the Elements

Nourish Me Home: 125 Soul-Sustaining Recipes Inspired by the Elements

author: Cortney Burns
name: Emily May
average rating: 3.65
book published: 2020
rating: 2
read at: 2020/11/18
date added: 2020/11/23
shelves: nonfiction, food, 2020
review:

]]> Eat a Peach 48888274 The chef behind Momofuku and star of Netflix's Ugly Delicious gets uncomfortably real in his debut memoir.

In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan's East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time--and certainly Chang would have bet against himself--but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, "What if the underground could become the mainstream?"

Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life.

Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang's switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry's history of brutishness and its uncertain future.

Eat a Peach is an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure.]]> 304 David Chang 1524759228 Emily May 4 The mental and physical toll of working in restaurants is corrosive. It will take generations to undo the harm and build an industry that is equitable for people of all genders, races, ethnicities, sexualities, and beliefs. We need to be responsible for one another.
This was a very interesting book. I'm not someone who usually cares to read chef memoirs and I don't think of myself as particularly interested in the restaurant business, but the author opens his heart in Eat a Peach and tackles a lot of tough subjects on the road to telling his life story. Plus, I just quite like David Chang.

My husband got me interested in David Chang. He’s a big foodie, which seems to be synonymous with “human” if you happen to live in Los Angeles. He also speaks highly of the way Chang talks about mental illness and its stigma among East Asian Americans. Chang goes into a lot of depth about his struggles with his mental health in this book and-- while his sense of humour does shine through --I should point out that it's a pretty dark read.

Chang has dealt with, and continues to deal with, depression, anxiety, suicidal ideation and no small amount of Impostor Syndrome that crept upon him as his restaurant was awarded two Michelin stars and he was named among Time’s 100 most influential people. I know reading about this can be upsetting for some, but I really appreciated the candid way he wrote about his insecurities and personal demons.

Race and racial stereotyping come up a lot in Chang's memoir. He has spoken out in the past on the stigma against mental illness in East Asian American families and communities. Due to cultural norms, many East Asian Americans do not seek the help they need. But in this book, he goes a step further and looks at the experience of growing up Korean in America, and how certain stereotypes set East Asian Americans up for failure and/or anxiety.

He talks about the "smart Asian" stereotype and how demoralizing it feels if you're not academically gifted; he talks about the perceived limited career options for East Asians and how being a chef seems ludicrous to most; and he also offers a critique of the "tiger mom". This is something I first heard when I came to California and it always struck me as both deeply racist and sexist. David Chang has other thoughts, though, about the parenting style itself. I found it very interesting how he calls it a way of giving a cute name to a type of parenting that is dejecting and exhausting for a child. He believes it is a cultural norm that should be strongly discouraged.

I also really liked his "Blind Spots" chapter. He talks here about the ignorance that goes along with privilege and how he himself was able to look the other way when women received misogynistic treatment in the industry. He acknowledges that he was part of the problem by ignoring it. Obviously, he can't change the past, but his voice matters a lot in this industry, so I am glad he is taking some steps to point out where he (and others) could have done better.

Eat a Peach is a not a standard "fun" chef memoir full of shenanigans and laughs, but its importance cannot be overstated. David Chang never tries too hard to be inspirational, and somehow that makes it even more so.

| ]]> 4.04 2020

author: David Chang
name: Emily May
average rating: 4.04
book published: 2020
rating: 4
read at: 2020/04/02
date added: 2020/11/12
shelves: arc, memoirs-or-bios, nonfiction, 2020, food
review:

The mental and physical toll of working in restaurants is corrosive. It will take generations to undo the harm and build an industry that is equitable for people of all genders, races, ethnicities, sexualities, and beliefs. We need to be responsible for one another.

This was a very interesting book. I'm not someone who usually cares to read chef memoirs and I don't think of myself as particularly interested in the restaurant business, but the author opens his heart in Eat a Peach and tackles a lot of tough subjects on the road to telling his life story. Plus, I just quite like David Chang.

My husband got me interested in David Chang. He’s a big foodie, which seems to be synonymous with “human” if you happen to live in Los Angeles. He also speaks highly of the way Chang talks about mental illness and its stigma among East Asian Americans. Chang goes into a lot of depth about his struggles with his mental health in this book and-- while his sense of humour does shine through --I should point out that it's a pretty dark read.

Chang has dealt with, and continues to deal with, depression, anxiety, suicidal ideation and no small amount of Impostor Syndrome that crept upon him as his restaurant was awarded two Michelin stars and he was named among Time’s 100 most influential people. I know reading about this can be upsetting for some, but I really appreciated the candid way he wrote about his insecurities and personal demons.

Race and racial stereotyping come up a lot in Chang's memoir. He has spoken out in the past on the stigma against mental illness in East Asian American families and communities. Due to cultural norms, many East Asian Americans do not seek the help they need. But in this book, he goes a step further and looks at the experience of growing up Korean in America, and how certain stereotypes set East Asian Americans up for failure and/or anxiety.

He talks about the "smart Asian" stereotype and how demoralizing it feels if you're not academically gifted; he talks about the perceived limited career options for East Asians and how being a chef seems ludicrous to most; and he also offers a critique of the "tiger mom". This is something I first heard when I came to California and it always struck me as both deeply racist and sexist. David Chang has other thoughts, though, about the parenting style itself. I found it very interesting how he calls it a way of giving a cute name to a type of parenting that is dejecting and exhausting for a child. He believes it is a cultural norm that should be strongly discouraged.

I also really liked his "Blind Spots" chapter. He talks here about the ignorance that goes along with privilege and how he himself was able to look the other way when women received misogynistic treatment in the industry. He acknowledges that he was part of the problem by ignoring it. Obviously, he can't change the past, but his voice matters a lot in this industry, so I am glad he is taking some steps to point out where he (and others) could have done better.

Eat a Peach is a not a standard "fun" chef memoir full of shenanigans and laughs, but its importance cannot be overstated. David Chang never tries too hard to be inspirational, and somehow that makes it even more so.

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